Season 2

E1. Mouldy Bread, Chicken Kiev and Apples

Jun 3, 2013 · 25m

The team ask: is mouldy bread safe to eat? Kate's on the trail of the chicken that goes into a Kiev. And Matt is puzzled: how can supermarkets sell English summer apples in the middle of winter?

E2. Kebab, Oysters and Gin

Jun 10, 2013 · 25m

Jimmy Doherty asks: what exactly is in a doner kebab? Meanwhile, Kate Quilton wants to find out the safest way of eating oysters. And finally, Matt Tebbutt learns about the amazing ingredient that comes in every bottle of that classic English tipple gin.

E3. Cashew, Scampi and Salt

Jun 17, 2013 · 25m

The team ask: Why are cashew nuts never on the supermarket shelf in their shells? What exactly is scampi? Does expensive salt taste different to cheap salt?

E4. Beef Stock, Processed Cheese and Corn Flakes

Jul 1, 2013 · 25m

Jimmy, Kate and Matt ask how much cow is in a beef stock cube, how cornflakes are made, and what exactly processed cheese is.

E5. Caffeine, Gum and Diet Bread

Jul 8, 2013 · 25m

How is caffeine removed from coffee? What puts the chew into chewing gum? How are the calories counted in diet bread?

E6. Chillies, Pork and Food Dye

Jul 15, 2013 · 25m

Can hot chilies injure you? What's the difference between outdoor-bred and outdoor-reared pork? And what's bugging Jimmy about red food dye?

E7. Avocados, Eggs and Balsamico

Jul 22, 2013 · 25m

Does a happy chicken lay a tastier egg? How do the supermarkets get avocados 'ripe and ready'? And why does one type of balsamic vinegar cost 100 times more than another?

E8. Sardines, Ducks and Pasta

Jul 29, 2013 · 25m

Are fresh sardines better for us than tinned sardines? How much is known about the ducks we consume? And, when it comes to pasta, is fresh best?